Can I use pre-cooked chicken in chicken and wild rice soup?

Absolutely. Using pre-cooked chicken or leftover rotisserie chicken is one of the easiest ways to save time without sacrificing flavor. Just add the cooked chicken at the very end of simmering to warm it through. This keeps it tender instead of overcooked. I often use leftover chicken from my Healthy Crockpot Chicken recipe it blends perfectly with the creamy base of chicken and wild rice soup.

Why isn’t my chicken and wild rice soup creamy?

If your soup turns out thinner than you’d like, it usually means the roux wasn’t thickened enough. When making the butter-and-flour base, let it bubble for at least a minute before slowly adding milk. This helps the starches expand and gives your chicken and wild rice soup that silky, full texture. For even more body, you can stir in a small splash of cream at the end or blend a cup of soup and return it to the pot.

Can I freeze chicken and wild rice soup?

While you can freeze it, dairy-based soups sometimes separate when thawed. For best texture, make the soup up to the point before adding milk and cream. Freeze that base, and when you’re ready to serve, reheat it gently and whisk in the dairy then. It keeps the flavor fresh and the texture smooth. For more freezer-friendly ideas, check out my Sheet Pan Meals post easy prep and perfect for busy weeks.

Do I need to cook the wild rice separately?

Yes, it’s best to cook wild rice separately before adding it to your soup. Wild rice takes longer than regular rice, and cooking it on its own ensures it reaches that chewy, nutty perfection without soaking up too much broth. Once it’s tender, fold it into your chicken and wild rice soup just before serving for ideal texture.

Creamy Chicken and Wild Rice Soup Recipe

Name: Chicken and Wild Rice Soup: Creamy Comfort Made Simple
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 5 servings
Cuisine: American
Ingredients: 3/4 cup uncooked wild rice blend; 1 lb boneless skinless chicken breasts or thighs; 4 1/2 cups low-sodium chicken broth; 1 cup diced carrots; 1 cup diced celery; 1 small onion, chopped; 7 Tbsp butter, divided; 1 large garlic clove, minced; 1/2 cup all-purpose flour; 1 1/2 cups milk; 1/2 cup heavy cream; 1 tsp lemon zest; 1/4 tsp each dried thyme, marjoram, sage, rosemary; Salt and pepper to taste

Description

This creamy chicken and wild rice soup combines tender chicken, nutty wild rice, and a silky broth for the perfect cozy meal. It’s hearty, flavorful, and easy enough for weeknights.

Ingredients

Scale

3/4 cup uncooked wild rice blend

1 lb boneless, skinless chicken breasts or thighs

4 1/2 cups low-sodium chicken broth

1 cup diced carrots

1 cup diced celery

1 small onion, chopped

7 Tbsp butter, divided

1 large garlic clove, minced

1/2 cup all-purpose flour

1 1/2 cups milk

1/2 cup heavy cream

1 tsp lemon zest

1/4 tsp each dried thyme, marjoram, sage, rosemary

Salt and pepper to taste

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Instructions

1. Cook the wild rice according to package directions until tender but slightly chewy.

2. In a large pot, melt 1 tablespoon butter over medium heat. Add onion, carrots, and celery; sauté 4 minutes. Stir in garlic and cook briefly.

3. Add chicken broth and herbs, then bring to a simmer. Add the chicken, cover, and cook until tender, about 15 minutes.

4. In a separate saucepan, melt remaining butter. Whisk in flour to form a roux, then slowly pour in milk while whisking until thickened. Stir in the cream.

5. Add the cream mixture to the soup pot along with shredded chicken, cooked rice, and lemon zest. Stir, season, and serve warm.

Notes

For best texture, cook wild rice separately and add it at the end. To freeze, omit the dairy and add cream after reheating. Gluten-free option: substitute flour with 2 Tbsp cornstarch.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 410
Sugar: 5g
Sodium: 460mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 26g
Cholesterol: 85mg

Description

Ingredients

Instructions

Notes

Nutrition

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